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Name: Biscuit Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Fresh sage crumbled finely; 1/4 ts Salt; 1/2 ts Tabasco sauce; 3/4 c Water; 4 tb Flour; 1/2 ts Fresh ground black pepper; 2 c milk; 1/8 ts Cayenne pepper

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INGREDIENTS

1 1/2 ts Fresh sage ; crumbled finely
1/4 ts Salt
1/2 ts Tabasco sauce
3/4 c Water
4 tb Flour
1/2 ts Fresh ground black pepper
2 c milk
1/8 ts Cayenne pepper

Servings

INSTRUCTIONS

Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium-high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 - 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is smooth again. Add spices, and return to boil, cooking until it has the consistancy of thick gravy. Serve over split baking powder biscuits, with fruit (whole-berry cranberry sauce was *great* with this dish!), grits, red beans & rice, toast & jam, etc. Makes enough for about 4 biscuits. Posted by Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Biscuit Gravy

1 1/2 ts Fresh sage crumbled finely
1/4 ts Salt
1/2 ts Tabasco sauce
3/4 c Water
4 tb Flour
1/2 ts Fresh ground black pepper
2 c milk
1/8 ts Cayenne pepper

Mix flour and water until smooth and no lumps. Put into medium sauce pan,  and heat over medium-high heat until the mixture boils. Reduce heat,  stirring constanly, and boil for 4 - 5 minutes. Mixture should be very  think and blubbery. Add milk and stir until the mixture is smooth again.  Add spices, and return to boil, cooking until it has the consistancy of  thick gravy.    Serve over split baking powder biscuits, with fruit (whole-berry cranberry  sauce was *great* with this dish!), grits, red beans & rice, toast & jam,  etc.    Makes enough for about 4 biscuits.    Posted by Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the  Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe  collections copyrighted by Michelle Dick 1994. Used with permission.  Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 1

Calories: 207
Calories from Fat: 27 (13%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.3g
Cholesterol 9.8mg		3 %
Sodium 58.2mg		2 %
Potassium 266.1mg		7 %
Total Carbohydrate 36.4g		11 %
	Dietary Fiber 2g	8 %
	Sugars, other 34.4g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 207

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